📝 About This Recipe
Lap Cheong is the crown jewel of Cantonese charcuterie, a cured sausage celebrated for its signature balance of sweet, savory, and smoky notes. Infused with aromatic Mei Kuei Lu Chiew (rose-scented sorghum liquor) and high-quality soy sauce, these sausages undergo a traditional drying process that intensifies their complex umami profile. Whether sliced into clay pot rice or enjoyed on their own, these ruby-red links represent a centuries-old tradition of preserving meat with elegance and flair.
🥗 Ingredients
The Meat Base
- 800 grams Pork Shoulder (Boston Butt) (hand-diced into 0.5cm cubes)
- 200 grams Pork Back Fat (chilled and diced into 0.3cm cubes)
The Cure and Aromatics
- 80 grams Granulated Sugar (essential for the characteristic sweetness)
- 15 grams Kosher Salt
- 2.5 grams Pink Curing Salt #1 (crucial for safety and the bright red color)
- 2 tablespoons Light Soy Sauce (high quality)
- 1 tablespoon Dark Soy Sauce (primarily for deep mahogany color)
- 3 tablespoons Mei Kuei Lu Chiew (Rose-scented sorghum liquor; the secret ingredient)
- 1/2 teaspoon Five Spice Powder (freshly ground preferred)
- 1 teaspoon White Pepper (finely ground)
Casings and Equipment
- 2 meters Salted Hog Casings (small diameter, roughly 28-30mm)
- 1 roll Butcher's Twine (for tying segments)
👨🍳 Instructions
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1
Begin by rinsing the salted hog casings thoroughly under cold running water. Soak them in a bowl of warm water with a splash of white vinegar for 30 minutes to soften and remove the salt smell.
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2
While casings soak, prepare the meat. It is essential to hand-dice the pork shoulder and back fat rather than grinding them to achieve the traditional 'mosaic' texture. Aim for small, uniform cubes.
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3
In a large chilled mixing bowl, combine the diced pork and fat. Add the sugar, kosher salt, pink curing salt, five spice, and white pepper. Mix by hand until the meat becomes slightly tacky.
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4
Pour in the light soy sauce, dark soy sauce, and the Mei Kuei Lu Chiew. Massage the liquids into the meat for about 5 minutes until fully absorbed. The meat should look glossy and smell floral.
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5
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the cure to penetrate and the flavors to marry.
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6
Slide the casing onto the nozzle of a sausage stuffer. Feed the meat mixture into the hopper. Slowly extrude the meat until it just reaches the end of the nozzle, then tie a knot at the end of the casing.
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7
Stuff the casings steadily, ensuring they are firm but not overfilled to the point of bursting. Aim for a long continuous coil.
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8
Using butcher's twine, tie the long coil into individual links, approximately 6 inches (15cm) in length. Twist the casing between each link to secure.
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9
This is the most critical step: Use a sterilized needle or a sausage pricker to poke any visible air bubbles in each link. This prevents spoilage and allows for even drying.
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10
Blanch the tied sausages briefly in a pot of hot (not boiling) water (about 80°C/175°F) for 30 seconds. This tightens the skin and gives the surface a clean finish.
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11
Hang the sausages in a cool, dry, and well-ventilated area (ideally 10-15°C). Use a fan if the air is stagnant. Let them cure for 5 to 7 days until they lose about 30% of their weight and feel firm to the touch.
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12
Once cured, steam the sausages for 15 minutes over high heat before slicing diagonally to serve, or store them in the refrigerator for up to 3 months.
💡 Chef's Tips
Always keep your fat and meat ice-cold during the dicing and mixing process to prevent the fat from smearing. Do not skip the Mei Kuei Lu Chiew; if you cannot find it, a high-proof Gin or dry Sherry is the only acceptable (though less authentic) substitute. If you live in a humid climate, use a food dehydrator on the lowest possible setting (around 35°C/95°F) for 24-48 hours instead of air-drying. Ensure you use Pink Curing Salt #1 (Sodium Nitrite) for safety, as this is a preserved meat product that sits in the 'danger zone' temperature during drying.
🍽️ Serving Suggestions
Thinly slice and steam on top of Jasmine rice in a clay pot so the rendered fat seasons the grains. Stir-fry with Gai Lan (Chinese Broccoli) and a splash of oyster sauce for a classic Cantonese side. Dice into small bits and include in your favorite Yeung Chow Fried Rice recipe. Pair with a glass of slightly chilled, off-dry Riesling to complement the sweetness and cut through the fat. Serve as part of a charcuterie board with pickled mustard greens and roasted peanuts.